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De-Stemmed Birdseye Chiles

Bird's Eye Chiles are the same as piri piri chiles and closely related to tabasco peppers. Most popular in eastern Asian cuisines, these chiles are full of heat and authentic flavor.

  • Color ranges from orange to red to purple to black

  • Approximately 1-inch long and slender

  • Ranging 50,000 to 175,000 on Scoville Heat Scale

  • D'allesandro
    Price: $39.30
    $2.46 / Ounce

    This product will be returning soon!

    Suggested uses

  • Use in sauces and marinades

  • Use where heat is desired in pasta, soups, sauces and dips

  • Remove seeds for less heat

  • Basic prep

    Lightly toast and crush to remove seeds.

    Storage & handling

    Store in a cool, dry place.


    Birdseye chiles. Processed in Africa on equipment that also processes peanuts.

    Bird's Eye Chiles are very popular in the cuisines of Cambodia, Vietnam, Thailand and the Philippines. While they are most popular in these areas now, they originated in South America and Mexico and were later introduced to Asian cultures through Spanish and Portuguese traders. It was not until the 15th century that the hot pepper was introduced to Europe by the Spanish as a replacement for pricey black peppercorns.

    A member of the Capsicum family, Bird's Eye Chiles are not only full of heat, but long regarded for healing abilities and health boosting properties. Ancient cultures have used the pepper to help with cardiovascular ailments, pain management and digestive issues.

    Classic recipe

    Portuguese Chicken

    Traditional chicken stew from Portugal is rich with tomatoes and wine and spicy. The heat comes from Birds Eye Chiles and can be adjusted in this recipe to meet any preference. Our De-Stemmed Birdseye Chiles are spicy so we remove the seeds here and only use a few. Be sure to wear gloves when handling the dry chiles.